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Indian Food Recipe : Poha

Poha Recipe
Poha has inherited quality of easy digestion and gets ready in minutes for a tummy full breakfast. It is suitable to consume for all age group, made from flattened rice. Best paired with onions, grated coconut and coriander leaves

Beaten Rice- 1 cup.
Crushed Groundnuts- ¼ Cup.
Coconut grated- ¼ Cup.
Coriander leaves- ¼ Cup.
Curry leaves- 1 stalk.
Sugar- ¼ tsp.
Salt to taste.
Green chillies- 4.
Lime Juice- 1 tsp.
Oil- 1.5 tsp.
Chopped onions-2.
Chopped small potatoes- 2.
Cumin and Mustard seeds- ½ tsp.


In a vessel, Wash poha till clean.
In a heavy sauce pan, heat little oil, add seeds and then potatoes.
Add curry leaves and green chillies and stir it for 2-3 minutes.
Add fried onions till tender.
Now add poha and other ingredients.
If you want little pungent taste, squeeze few drops of lemon.
Garnish with little coriander and grated coconut.
Serve with hot tea or coffee.


Indian Food Recipe : Malai Kofta

Malai Kofta Recipe
The blend of rich creamy texture Malai and combination of Kofta (vegetarian balls) makes this cuisine scrumptious, finger smacking and delicious. In India, this combination was introduced by Moghuls. In ancient times, it is also referred to cooking style of Punjab of using Malai in food.

For Gravy

Cream (125 Gms).
Paneer or Khoya (75 gms).
Milk (150 ml).
Cashew nut- (50 Gms).
White pepper powder (3 tsp.).
Sugar (2.5 tsp.).
Grated Ginger (2 tsp.).
Nutmeg powder (¼ tsp.).
Turmeric powder (1/2 tsp.).
Garlic crushed (1 tsp.).
Cinnamon (1).
Cloves (6).
Salt to taste.
Ghee (3 tsp.).

For Kofta

Khoya (50 gms).
Paneer (50 gms).
Medium sized potatoes- (5).
Cashew nuts- (20 Gms).
Raisins (20 Gms).
Chopped green chillies (4 to 5).
Ginger grated (½ tsp.).
Chopped Coriander (1 tsp.).
Cumin seeds (1/2 tsp.).
Salt to taste.

For Garnishing

Grated cheese or Paneer (1 tbsp.).
Chopped coriander- (1 tbsp.).


Wash and boil potatoes.
Mix all the ingredients of Kofta except raisins.
Make small balls and then flatten it with cashew and raisins and then again make them into the balls.
Repeat the procedure for the remaining dough and keep it on side.
Roast cloves, cinnamon, cardamom together.
Dry grind them, well grind all other gravy ingredients except ghee.
In a skillet, heat ghee and then add dry powders, add gravy paste. After 2-3 minutes, then allow them to fry for 5-7 minutes.
Now add 2 cups of water and let them simmer for 15 minutes on low flame.
Warm the Kofta on tava.
In a serving dish, place the Kofta and then add hot gravy on the koftas,
Next place it in a hot oven for 5 minutes
Serve hot with various breads or rice.

Indian Food Recipe : Kachori

How to cook Kachori
We Indians love our snacks. There cannot be a better snack than the humble Kachori. This snack is made and eaten at street stalls around the country. However the best part is that it can be made and eaten at home.

Urad dal- (½ Cup).
Asafoetida– (5 pinches).
Ginger and green chillies paste (3 tbsps.)
Red chilli powder- (1/2 tsp.).
Pepper powder- (1/2 tsp.).
Salt- (1/2 tsp.).
Oil (8 tbsps.).
Maida (3 cups).
Oil for frying.

For stuffing

In a vessel, first soak urad dal overnight, then semi grind it with little water
In non stick pan heat 2 tsp. of oil and add the Asafoetida.
Add green chilli and ginger paste.
Put the dal when the oil separates.
Stir it nicely and do not allow the dal to stick at the bottom.
Add pepper, salt, chilli and mix it well.
Continue the stirring procedure till the dal starts to thicken

For kachori:

Prepare dough with a combination of Maida, oil and salt.
Make small balls with this dough.
Add the stuffing to the balls and flatten them.
Roll them again in rounds and deep fry them
Serve them for snacks or breakfast.

Indian Food Recipe : Paneer Curry

Paneer Curry Recipe
Paneer is nothing but Cottage Cheese. A Paneer curry is just another curry where curry means sauce in Tamil, a language in South India. Combination of masalas with other ingredients is a curry. Paneer curry is very popular in North India.

Paneer – 200 gms.
Tomato puree – 2 nos.
Cumin Seeds – ½ tsp.
Garlic- Ginger paste -1 tsp.
Turmeric powder – ½ tsp.
Chilli powder- ½ tsp.
Cumin Powder- ½ tsp.
Garam masala powder – ½ tsp.
Coriander powder – ½ tsp.
Cashew nuts: 10-12 nos (ground to a paste).
Salt as required.


Cut paneer into small cubes and keep aside.
Add oil in a heavy bottomed pot, when hot enough add cumin seeds.
Once they splutter add the ginger garlic paste.
Do not let it stick to the bottom of the vessel. Keep adding little water.
Now take little water add all the masalas in it and mix well.
Add this to the pot and fry the masalas well till oil separates.
Add tomato puree and sauté till oil separate.
Add the cashew nut paste and then the cubed pieces of Paneer.
In case the gravy is too dry add little water accordingly.
Let the gravy boil a little and then serve hot.




Indian Food Recipe : Gulaab Jamun

Gulab Jamun Recipe
Gulab Jamun is a popular Indian sweet dish that can be served on ethnic festivals or events. In India, there are millions of people who love eating them. They can be best served with Ice-cream or simply served hot.
Ingredients required:-

6 cups Water.
2.5 cups sugar.
¼ Cup Thickened milk.
1 tsp. semolina.
3 cups Milk Powder.


In a medium sized container, mix semolina, flour, milk powder and then knead them with the thickened cream to make it soft.
Make balls in the size that you want.
Dry fry the balls on low heat.
In other container, prepare sugar syrup and then add the cooked balls.
Serve hot (plain) or top it up with vanilla ice-cream.